Step 1

If making the Giadiniera, start with it the same day you prepare your seitan, or even a day before to give the flavors more time to come together.

Step 2

Stir all of the wet ingredients together in a bowl or blitz in a food processor. Combine all the dry ingredients in a large bowl. Pour the wet into the dry and bring them together into a ball of dough. Working in batches if necessary, add the dough to a food processor (a dough blade is preferred for this if you have one) and process the ball of dough into a taffy-like texture. If you don't have a food processor, you can knead by hand for at least 10 minutes, trying to get as much gluten string development and smooth texture as possible. Another option is to let the dough rest overnight so it can autolyse.

Step 3

Once the seitan has been kneaded and/or rested, start heating up your broth in the slow cooker with the garlic, black pepper, and seasonings. If making this recipe, you can add all of the vegetable broth base plus beaf variation ingredients directly to the slow cooker.

Step 4

Stretch, twist, and tie it the seitan in several knots. I like to tie up two or three sections to make it easier to flip. Heat the 1/4 cup of oil on medium heat, and add the knotted seitan. You're looking for the dough to start to brown, but you want it to actually absorb some of the oil, not overly crisp.

Step 5

Add the fried gluten to the hot broth in the slow cooker. I had mine set to high, which produces a low simmer, but all slow cookers vary so keep an eye on yours making sure it doesn't bubble too much. If using an Instant Pot, set the slow cooker function to normal and do not tightly close the lid or it might get too hot. Cook this way for 2-3 hours, occasionally flipping in the broth. The seitan should feel pretty firm when fully cooked.

Step 6

Let the slow cooker come to room temperature. I find it easier to shred while the seitan is still a little warm. Store the shreds out of the liquid, covered in the fridge overnight, but save that "juice"/jus/broth! When ready to eat, heat the shreds in a pan with a little oil, if necessary. Top your sandwich with Giardiniera, and serve with warm jus drizzled on top or on the side.